Steps

• Step 1

  When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• Step 2

  For the hummus: Drain and rinse the chickpeas and spread out on a sheet tray. Place tray in the grill grate and smoke for 15-20 minutes or to desired smoke level.

  00:20

  180 ˚F / 82 ˚C

  Ingredients

  • 1 1/2 Cup chickpeas

• Step 3

  In the bowl of a food processor, combine smoked chickpeas, tahini, garlic, olive oil, salt, and lemon juice and process until mixed well but not completely smooth. Transfer to a bowl and reserve.

  Ingredients

  • 1/3 Cup tahini

  • 1 Tablespoon garlic, minced

  • 2 Tablespoon extra-virgin olive oil

  • 1 Teaspoon Salt

  • 4 Tablespoon lemon juice

• Step 4

  Increase temperature on the grill to High and preheat.

  450 ˚F / 232 ˚C

• Step 5

  For the vegetables: Drizzle veggies with olive oil and spread on a sheet tray. Place sheet tray in the grill and roast veggies 15-20 minutes until lightly browned and cooked through.

  00:20

  450 ˚F / 232 ˚C

  Ingredients

  • 1  red onion, sliced

  • 2 Cup butternut squash

  • 2 Cup cauliflower, cut into florets

  • 2 Cup fresh Brussels sprouts

  • 2 Whole portobello mushrooms

  • 4 Tablespoon extra-virgin olive oil

  • To Taste Salt

  • To Taste black pepper

• Step 6

  To serve, place hummus in a serving bowl or platter and top with roasted veggies.

• Step 7

  Drizzle with olive oil and serve with pita bread. Enjoy!